| HACCP在雪菜罐头生产中的应用 |
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| 引用本文： | 毕士川,石建高,钟文珠. HACCP在雪菜罐头生产中的应用[J]. 食品与发酵工业, 2004, 30(1): 136-139 |
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| 作者姓名： | 毕士川 石建高 钟文珠 |
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| 作者单位： | 1. 中国水产科学研究院东海水产研究所,上海,200090
2. 上海梅林泰康食品有限公司,上海,200090 |
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| 摘 要： | 为了保证雪菜罐头的产品质量 ,使其符合FDA的要求 ,文中将HACCP应用于雪菜罐头的生产 ,对生产过程中的每个环节可能造成的潜在危害进行分析 ,以确定影响产品质量的关键控制点 ,并针对每一个CCP点制定出相应的预防措施。建立安全监控制度 ,将生产过程可能存在的潜在危害因素降低到最低程度 ,以保证产品的质量。
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| 关 键 词： | 雪菜罐头 HACCP 应用 食品安全 |
| 修稿时间： | 2003-11-04 |
Application of HACCP on Canned Pickled Cabbage |
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| Bi Shichuan Shi Jiangao Zhong Wenzhu. Application of HACCP on Canned Pickled Cabbage[J]. Food and Fermentation Industries, 2004, 30(1): 136-139 |
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| Authors: | Bi Shichuan Shi Jiangao Zhong Wenzhu |
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| Affiliation: | Bi Shichuan 1 Shi Jiangao 1 Zhong Wenzhu 2 1 |
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| Abstract: | Food safety has always been the first priority in food quality control system in China. HACCP is recognized as an effective system designed to improve food safety. To ensure the quality of canned pickled cabbage and meet the requirements of FDA,the paper analyzed potential hazards in processing procedures and defined the Critical Control Point. The paper proposed a supervising safety system so that the potential hazards can be reduced to the lowest level. The paper concluded that the utilization of HACCP system could not only enhance safety of canned pickled cabbage but also improve its quality. |
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| Keywords: | canned pickled cabbage HACCP application food safety |
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